Cathys Fresh Salsa Recipes

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Steps:

• In a large enough pan put chicken thighs and water. Bring to a boil and then simmer for about 20 minutes or until chicken is cooked thru. Remove chicken from broth to cool and then cut into bite size pieces and put on the side until needed.
• I cooked the rice in the broth from poaching the chicken thighs. I also added 2 Tbsp of Taco seasoning... (optional)
• While the rice is cooking in a large bowl add the salsa, cream of chicken soup, rinsed beans, and cheese and mix well. Preheat oven to 350.
• In a large baking dish spray with cooking spray add a small amount of sauce mixture to coat the bottom. Add 1/2 the rice, chicken, 1/2 the sauce and 1/2 of the french fried onions then add the rest of the rice, the rest of the sauce then top with the rest of the french fried onions.
• Cover and bake for about 30 minutes or until everything is heated thru well.

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.

Steps:

• 1. In large cannery pot; boil large ripe tomatoes. Remove skins of tomatoes and shred in food processor. Strain shredded tomatoes to remove juice (may keep juice to bottle up as well).
• 2. Remove seeds from bell peppers and banana peppers. Shred the peppers through a food processor.
• 3. Mix all ingredients into large canary pot and simmer on low 2-4 hours to boil off liquid. (Do not speed up this process by increasing heat-you will burn the salsa!)
• 4. Clean and sanitize 10 pint jars. Fill jars with salsa. Boil canning lids in hot water to soften rubber seal. Place lids on filled jars and tighten with canning rings. Place sealed jars into a hot water bath for about 10 minutes. Remove jars and wait till jars make a popping sound to make sure seal is good for long storage.

Steps:

• Put garlic and jalapeno in food processor. Pulse several times, scraping down sides. Add all other ingredients and pulse to desired chunkiness.